Swiss Chard with Raisins and Pine Nuts

Ingredients

1 bunch Swiss chard

2 tbsp. olive oil

3 tbsp. minced shallots

Zest of 1 lemon

¼ c. raisins

½ c. pine nuts

coarse (kosher) salt and freshly ground black pepper

Directions

Toast pine nuts in a dry skillet over high heat, stirring constantly, until they start to brown and become fragrant. (Watch carefully, as they can burn very quickly.) Immediately transfer the pine nuts to a dish to cool.

Rinse chard and cut the tough ribs off the leaves. Cut ribs into 1/2-inch dice and set aside. Stack leaves and cut them into 1/2-inch strips.

Add chard leaves and cook, stirring frequently, about 1 minute. Add 2 Tbsp. water, lemon zest and the raisins. Cover the pot and cook, stirring occasionally, until chard is tender and water has almost evaporated, 4 to 8 minutes. (If the water evaporates before the chard is tender, add another splash.)

Remove from heat. Stir in toasted pine nuts, and season with salt and pepper to taste. Serve immediately.